Walleye in Parchment with Lemon & Dill

By cserumga

Per serving: 215 cal, 28g protein, 3g carb, 10g total fat, 145mg chol, 80mg sodium, 1g fiber

Ingredients

• 6 Tbsp unsalted butter, at room temperature
• 4 walleye fillets, 4-6 oz each
• 1 lemon, thinly sliced
• 4-8 sprigs fresh dill
• 4-8 fresh flat-leaf parsley sprigs
• 8 dashes of Tabasco or other hot sauce
• salt and black pepper

Details

Servings 4

Preparation

Step 1

1. Preheat the oven to 350F. Cut four 24-by-12-inch pieces of parchment paper. Using tablespoons of the butter, liberally butter each sheet.

2. Rinse the fillets and pat dry with paper towels. Place 1 walleye filllet at one wide end of the parchment, leaving about 2 inches of paper uncovered at the bottom. Put 2 or 3 slices of lemon, 1 or 2 dill sprigs, and 1 or 2 parsley sprigs on top of each fillet. Shake 2 dashes of hot-pepper sauce over each fillet. Season fish with salt and pepper. Dot each fillet with equal amounts of the remaining 4 tablespoons butter.

3. To close the parchment paper, moisten the edges of the paper with water. Fold the free half of the paper over the fish, closing it like a book. Fold the edges of the paper over, crimping as you go, to enclose the fish. Assemble the remaining 3 packets, and place all the packets on a baking sheet.

4. Bake until the parchment paper is puffed and brown, 10-12 minutes.

5. Place the packets on individual plates. Slit open carefully, avoiding the steam, and fold back the parchment. Serve at once.